Spudnuts (Potato Dough Donuts)

shared by Dave Weigel

Spudnuts (Potato dough donuts)

1 3/4 c. milk
1/2 c. shortening
1/2 c. sugar
1/2 c. mashed potatoes
1 pkg. dry yeast
1/2 c. warm water
2 eggs, beaten
1/2 tsp. vanilla
6 1/2 to 7 c. sifted flour
1 tsp. baking powder
2 tsp. salt

Scald milk; stir in shortening, sugar and potatoes. Cool to lukewarm. Mix
well. Sprinkle yeast over warm water and stir until yeast is dissolved. Add
to lukewarm mixture. Stir in beaten eggs. Sift flour with baking powder and
salt; add gradually to the lukewarm mixture. Mix well after each addition.
Add another 1/2 c. flour if needed. This is a soft dough.

On a well floured board, roll out dough and cut with a doughnut cutter.
Place doughnuts on waxed paper; cover with a cloth and let rise until double
in bulk. Fry doughnuts, a few at a time, in melted shortening or oiled
heated to 375F. Drain on absorbent paper. Shake a few doughnuts at a time in
a bag containing sugar and cinnamon.

Makes about 4 dozen.